Pasta Fagioli

Pasta Fagioli is one of my all-time favorite Italian soups. We used to order it every time we visited Da Nico's in New York, which happens to be one of my all-time favorite Italian restaurants in Little Italy. My aunt and uncle were friends with the owners, so whenever we were in town visiting and eating at their restaurant, they would bring us samples of our favorite appetizers on the house, and this one was always included. I recently got to take Matt to experience NYC for the first time- you can read all about it and see pics from our trip here. And if you're even in NYC, make sure you visit Da Nico's! The food and service is fantastic.

SO, on to the soup. This original recipe comes from Olive Garden and is posted on this site. My friend Stephanie made a slightly modified version and posted the recipe on her blog which inspired me to make it that same night! So whether you choose to make Stephanie's, mine (which is also only slightly modified from the original), or the original, I guarantee you will love it! And the best part? There are lots of leftovers for you to freeze for later. :)

Bon Appetit!

Ingredients:

1 pound ground turkey or beef
1 small onion; diced 1 cup
1 large carrot; julienned 1 cup
3 stalks celery; chopped 1 cup
2 cloves garlic
2 14.5-oz cans petite-diced tomatoes
1 15-oz canned kidney beans; with liquid
1 15-oz can cannellini beans; with liquid
1 15-oz can tomato sauce
12 oz V-8 juice
1 tablespoon white vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 pound ditalini pasta; (1/2 box)
1 cup salted pasta water
1 cup white wine

1/2 cup parmesan

Directions:

Brown the ground turkey in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic; saute for 10 minutes. Add remaining ingredients (except pasta and pasta water), and simmer for at least 1 hour. Cook the pasta in 1 1/2 to 2 quarts of boiling, salted water over high heat. Cook for 10 minutes or just until pasta is al dente. Before draining, add one cup of pasta water to soup. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes. Sprinkle with parmesan cheese and serve.